Asparagus, gouda and sun blushed tomato panini
This Asparagus, Gouda and Sun‑Blushed Tomato Panini is the kind of quick, vibrant lunch that feels a little bit gourmet without any extra effort. Packed with tender asparagus, creamy melted Gouda and the sweet, tangy punch of sun‑blushed tomatoes, it’s a simple toasted sandwich that delivers big flavour in every bite.
Perfect for spring lunches, easy weeknight dinners or a satisfying vegetarian option, this panini recipe comes together in minutes and tastes like something you’d order from your favourite café.
Asparagus, gouda and sun blushed tomato panini
Ingredients
- 1 panini, cut lengthways in half
- 6 asparagus spears, trimmed
- dash of olive oil
- 2 slices gouda cheese (pre-sliced pack)
- 3-4 sun-blushed tomatoes, plus some of the oil from the jar
- salt and pepper
Instructions
- Heat a little oil in a frying pan, add the asparagus and season with a little salt and pepper and fry for a couple of minutes.
- While you're putting the panini together, pre-heat the panini press or George Foreman.
- Place 1 slice of cheese one half of your panini (depending on the size of your roll, I tend to cut each slice in half and place side-by-side)
- Then top the cheese with asparagus and chopped sun-dried tomatoes, with a little drizzle of oil from the jar.
- Place the other slide of cheese on top and top with the other half of your panini.
- Place your panini on the grill for around 2-3 minutes until it's golden brown and the filling has warmed through and cheese is melting.